Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil-Reference-Cited by-同舟云学术

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Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil

Published:2014-01 Issue:1 Volume:58 Page:20694
ISSN:1654-6628
Container-title:Food & Nutrition Research
language:en
Short-container-title:Food & Nutrition Research

Author:

Pereira Elenilda J.,Carvalho Lucia M. J.,Dellamora-Ortiz Gisela M.,Cardoso Flávio S. N.,Carvalho José L. V.,Viana Daniela S.,Freitas Sidinea C.,Rocha Maurisrael M.

Publisher

SNF Swedish Nutrition Foundation

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Emerging Trends in Nutraceutical Research: Role of Minerals;Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward;2024

3. Hypolipidemic, Hypoglycemic, and Ameliorative Effects of Boiled Parsley (Petroselinum crispum) and Mallow (Corchorus olitorius) Leaf Extracts in High-Fat Diet-Fed Rats;Foods;2023-11-28

4. A review on iron, zinc and calcium biological significance and factors affecting their absorption and bioavailability;Journal of Food Composition and Analysis;2023-10

5. Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives;Scientific Reports;2023-09-13

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